Thai Tea Ripple Cookies
If you’re searching for a show-stopping cookie recipe that combines irresistible flavors with a visually stunning presentation, look no further than these Giant Thai Tea White Chocolate Ripple Cookies. Packed with the warm, aromatic notes of Thai tea and the creamy sweetness of white chocolate, these cookies are not just desserts—they’re an experience. Perfectly oversized, bakery-style, and boasting a unique rippled texture, these cookies are destined to become your new go-to treat for any occasion.
Oct 27, 2025
Thai Tea Ripple Cookies: Your New Bakery-Style Obsession
If you’re searching for a show-stopping cookie recipe that combines irresistible flavors with a visually stunning presentation, look no further than these Giant Thai Tea White Chocolate Ripple Cookies. Packed with the warm, aromatic notes of Thai tea and the creamy sweetness of white chocolate, these cookies are not just desserts—they’re an experience. Perfectly oversized, bakery-style, and boasting a unique rippled texture, these cookies are destined to become your new go-to treat for any occasion.
What Makes These Cookies Special?
The secret lies in their size and technique. These cookies are intentionally made giant, allowing for a perfect balance of textures. The edges bake up crisp and crumbly, offering a delightful contrast to the chewy, fudgy center. This bakery-inspired approach guarantees that every bite is a harmonious blend of textures and flavors. The addition of high-quality Thai tea powder infuses the dough with a rich, earthy flavor that pairs beautifully with pockets of melted white chocolate.
The Art of the Ripple
Achieving the iconic ripple effect is easier than you think. Halfway through the baking process, you’ll remove the tray from the oven and firmly slam it against your countertop. This simple yet dramatic step causes the cookies to deflate slightly, creating mesmerizing undulating waves on their surface. Not only does this technique ensure a stunning visual appeal, but it also helps to enhance the chewy texture at the center—a hallmark of bakery-quality cookies.
Equipment
- 1 Hand or stand mixer
Why You’ll Love This Recipe
- Bakery-Worthy Presentation: These cookies are as visually appealing as they are delicious. The rippled design will have everyone asking which bakery you bought them from.
- Unique Flavor Profile: The combination of Thai tea and white chocolate is both unexpected and unforgettable, making these cookies a standout addition to any dessert spread.
- Perfect for Any Occasion: Whether you’re hosting a gathering, looking for an impressive holiday cookie, or simply treating yourself, these cookies fit the bill.
Pro Tips for the Best Cookies
- Chill the Dough: Allowing the dough to rest in the fridge enhances the flavor and prevents excessive spreading during baking.
- Quality Ingredients: Use premium Thai tea powder and high-quality white chocolate for the best results.
- Controlled Baking: Watch your cookies closely in the final minutes to ensure they achieve that perfect golden-brown hue.
When to Serve
These Giant Thai Tea White Chocolate Ripple Cookies are perfect for any occasion, from casual gatherings to more formal celebrations. They’re a guaranteed crowd-pleaser and make an excellent addition to cookie swaps, holiday parties, or even as a thoughtful homemade gift.
So, roll up your sleeves and get ready to bake the cookies that will rival any bakery in town. With their unforgettable flavor, stunning ripples, and perfectly balanced texture, these Giant Thai Tea White Chocolate Ripple Cookies are sure to be a hit. Don’t be surprised when they become your most requested recipe!
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (12)
Ingredients (12)
Instructions
In a large bowl, beat the butter (2 sticks) and sugars (1 ½ cups) together until light and fluffy with a hand mixer or stand mixer fitted with a paddle attachment.
Add the egg (1 large), baking soda (½ tsp), milk powder (3 Tbsp), kosher salt (¾ tsp), Thai tea (5 bags), and vanilla (2 tsp). Beat on medium for 30 seconds.
Add the flour (2 cups) and beat on low until almost no dry spots remain. Finally fold in the white chocolate (8 oz) (reserving a few pieces for garnish if you wish). Using a 1/3 cup measuring cup, portion out 100g balls of dough. Freeze for at least 30 minutes while you preheat the oven.
Preheat oven to 350°F Evenly space 4 dough balls to a parchment-lined half sheet tray (they spread A LOT and get very large). Bake for 10 minutes. Then pull the tray out and bang it against the counter to release air in the cookies and create ripples. Bake for another 2 minutes and bang again. The cookies should be darker/firmer around the edges and firm yet with a gooey center (if the edges are still soft, bake another 2 minutes). Allow the cookies to cool completely on the sheet. Sprinkle with flaky salt.
Repeat with remaining cookies either on a new tray to make the baking process faster or by reusing the original tray if that's all you have. The cookies are best eaten within 2 days.
